Seared Steak

Seared Steak with Bell Pepper Panzanella

A salad made of bread? Yes, the dream is alive with this much-loved Encore Recipe from Plated’s cookbook. A traditional Tuscan dish made with bread and vegetables, rustic panzanella is hearty and easy. Here, slices of tender seared steak are joined by a mix of toasted ciabatta, roasted bell peppers, shaved Parmesan, and arugula—all soaking up a garlic, caper, and red wine vinaigrette.

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 590
  • Protein 35g
  • Total Carb 34g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • capers
    • 2 tablespoons
    • capers
  • garlic
    • 1 clove
    • garlic
  • baby arugula
    • 2 ounces
    • baby arugula
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • red bell pepper
    • 1
    • red bell pepper
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • parsley
    • 1/8 ounce
    • parsley
  • ciabatta roll
    • 1
    • ciabatta roll
  • steaks
    • 2
    • steaks
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • baking sheet
  • 10" medium pan